Food Allergens and Intolerances
Food Allergy Week
Mornington Peninsula Shire and Allergy and Anaphylaxis Australia (A&AA) are calling on the peninsula community to help raise awareness and take action during Food Allergy Week (26 May – 1 June).
According to A&AA, Australia has one of the highest reported incidences of food allergies in the world with one in 10 babies born developing a food allergy.
Food Allergy Week is an important annual initiative of A&AA that aims to raise awareness, reduce the risk of a reaction for those living with food allergy and help manage potentially life-threatening emergencies when they happen. To get involved in Food Allergy Week this year visit the Food Allergy Aware website.
To assist Peninsula food businesses to become allergen aware, the Shire is offering a free, half-day training session in allergen awareness on Friday 31st May at the Mornington Peninsula Shire Mornington Office, 2 Queen St (corner Main St) Mornington.
Session 1: 8:45am to 12:30pm
Session 2: 1:45pm to 5:30pm
All Peninsula food business owners and community groups are welcome. To enroll, phone: 1300 850 600.
For further information, please visit the Food Allergy Aware website or contact the Shire’s Environmental Health Team at email@example.com for free food allergy resources.
Some people are allergic to particular foods or ingredients in foods. If they eat or have contact with these foods, they may have an allergic reaction, with symptoms ranging from mild to severe to life-threatening. All food businesses should be aware of food allergens in order to protect their customers and avoid legal consequences.
Standard 1.2.3 of the Australian New Zealand Food Standards Code makes it a legal requirement to clearly declare allergen ingredients on packaged foods. It is recommended that allergen ingredients are bolded and/or highlighted to ensure that they are clearly visible.
For unpackaged foods, the law requires that accurate food allergen information be provided to the customer upon request. Care must be given to ensuring menus and other advertising materials are true and correct.
One way to enable this information to be accurately provided is to develop and maintain an allergen matrix for all menu items or food produced by the food business. An allergen matrix clearly lists common allergens in foods prepared at the food business in a simple table that makes it easy for staff to read and convey to the customer.
Download: Allergen Matrix Guide(DOCX, 24KB)
It is difficult for a food business to completely eliminate all food allergens from their food business. To reduce your risk and provide the most accurate ingredient and allergen information, each food business should consider the recommendations in the Shire's Food Allergen Fact File.
Download: Food Allergen Fact File(PDF, 744KB)
Gluten Free Foods
The Shire’s Environmental Health Team has recently noted an increase in the number of food retailers advertising “gluten free” foods, either on menus or as packaged foods labelled as “gluten free”.
The presence of gluten in retail food products is regulated under the Food Act 1984 (Vic) (“the Act”) and the Australia New Zealand Food Standards Code (“the Standards”). Standard 1.2.3 requires that food businesses include on labels of pre-packaged food a declaration if gluten is present. No safe or “trace” level of gluten is listed in the Standards.
Further, the Act requires that food businesses inform customers on request if any gluten is present in food. Food businesses must also ensure their menus, displays and other advertising materials are true and correct.
The presence of gluten in food can cause reactions in those with an intolerance to gluten, and can cause severe reactions in those with coeliac disease.
If gluten is not declared to a customer (on a label or on request) it would be a breach of the Act and Standards. Food businesses that offer “gluten free” food items must ensure that no gluten is present in these items.